| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco4 |
48 |
servings |
INGREDIENTS
|
|
USE 17 1/2x 11 inch pan |
| 2 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 2 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Stick butter |
|
|
FROSTING |
| 1/2 |
c |
Shortening |
| 1 |
|
Stick butter |
| 1 |
c |
Strong brewed coffee OR |
| 2 |
tb |
Dark cocoa |
|
|
Water |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Dark; unsweetened |
|
|
; chocolat |
| 3 1/2 |
c |
Unsifted powdered sugar |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan,
combine butter, shortening, coffee OR water and cocoa. Stir and heat to
boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the
buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon
or high speed on electric mixer. Pour in well buttered 17 1/2x 11 inch
jelly roll pan. Bake at 400 for 20 minutes or until done in the center.
While brownies bake, prepare the frosting. In a saucepan, combine the
butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered
sugar and vanilla until smooth. Pour warm frosting over brownies as soon as
they come out of the oven. Cool and cut into bars.
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